Christmas Pudding. Serve up some traditional puddings this Christmas. Directions The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Christmas pudding is generally made from a combination of dried fruit, candied fruit peel, and citrus zests in a dense, sticky sponge cake. Christmas Pudding

You can have Christmas Pudding using 18 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Christmas Pudding
  1. Prepare 8 oz of shredded suet, vegetarian is fine.
  2. You need 1 of dessert spoon mixed spice.
  3. Prepare 1/2 tea spoon of grated nutmeg.
  4. It’s 1/4 tea spoon of ground cinnamon.
  5. It’s 4 oz of self raising flour.
  6. It’s 1 lb of soft Brown sugar (I used muscovado).
  7. You need 12 oz of white breadcrumbs (from stale bread) **.
  8. Prepare 12 oz of sultanas.
  9. Prepare 1 lb of currants.
  10. You need 4 oz of glace cherries, quartered.
  11. Prepare 2 oz of chopped almonds.
  12. Prepare 2 oz of chopped candied mixed peel.
  13. Prepare of Finely grated peel (zest) of 1 orange and 1 lemon.
  14. Prepare 1 of green Apple, peeled cored and finely chopped.
  15. It’s 4 of eggs.
  16. It’s 10 fl oz of stout (I used Guinness) ##.
  17. It’s 4 Tablespoons of brandy or dark rum, or substitute orange juice.
  18. It’s 2 tablespoons of brandy or rum, for 'Flaming'. Optional.

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Republic of Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Unlike American puddings, a Christmas pudding is a dark, sticky, and dense sponge, more like a fruitcake, made of mixed dried fruit, candied fruit peel, apple, and citrus zests. Brandy and spices provide a deep, complex flavor and signature dark color.

Christmas Pudding step by step

  1. Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now..

  2. In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again..

  3. Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice..

  4. It is traditional for all family members to 'Stir and make a wish' at this point.

  5. Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again..

  6. Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !.

  7. You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes..

  8. When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly..

  9. When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening..

  10. Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding..

  11. Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve..

  12. Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter..

  13. This pudding is very rich, so be aware when serving !.

  14. Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !).

  15. If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *.

  16. You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##.

Christmas pudding is best made well in advance to allow it to mature. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates. There is a simple secret to making a good Christmas pudding.